Flounder with Aronia Berries

Those of you who still observe having fish on Fridays during Lent (as well as those of you who love fish and a quick meal), will certainly appreciate this light, easy-to-prepare dish that can be on the table in 30 minutes or less. The sweetness of the berries, paired with the tartness of the lemon juice, and smoothness of the vermouth, makes for a uniquely delicious, company-worthy entree loaded with nutrition.

Flounder with Aronia Berries

2 (6 - 7 oz.) Flounder fillets
All-purpose flour for dredging fish
2 tablespoons vegetable oil
1 Melissa's shallot, finely chopped
1/3 cup dry vermouth
1/4 cup Melissa's Aronia berries

2 tablespoons unsalted butter, cut into four pieces
1 tablespoon freshly squeezed lemon juice

Put oven rack in middle position and preheat oven to 250° F.

Soak Aronia berries in vermouth while preparing recipe.

Rinse fish and pat dry. Season both sides of fillets with salt and pepper, and then dredge in flour, shaking off excess.

Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until it begins to smoke, then sauté fillets, turning over once, until golden and just cooked through, about four minutes total. Transfer with a slotted spatula to a platter and keep warm, uncovered, in the oven.

Add shallot to skillet and cook over moderate heat, stirring, until softened, about two minutes. Add vermouth and berries, and simmer, scraping up any browned bits, about one minute. Continue to cook over low heat, swirling skillet, until just heated through, 1 to 2 minutes.

Remove skillet from heat and add butter, swirling until incorporated. Add lemon juice, and season sauce with salt and pepper. Spoon sauce with berries over fish and serve immediately.

Serves 2

PRINT RECIPE

If you prefer salmon, this easy recipe for Poached Wild Salmon with Peas and Morels makes a great meal!

This post contains affiliate links.